Easy Peasy Yellow Curry
Using yellow curry paste, this curry is flavorful and always hits the spot!
Servings 4 servings
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 TBSP fresh ginger, grated
- 1 sweet potato, peeled and chopped
- 1 bunch broccoli, chopped (or 1 pound frozen broccoli)
- 1 14-oz can light or regular coconut milk
- 3 TBSP yellow curry paste (I love Mekhala brand)
- 1 cup frozen peas
- 1 TBSP soy sauce
- 1 lime, juiced
for serving
- cooked rice
- cilantro, chopped
- peanuts or cashews
Instructions
- Start cooking rice if you need to.
- Saute onion in a large skillet or a pot with a splash of water for about 5 minutes, until fragrant and getting soft.
- Add garlic and ginger, and saute a minute or two more.
- Add chopped sweet potato, coconut milk, and curry paste. Simmer about 5-10 minutes, stirring occasionally, until sweet potato is crisp tender. Add broccoli and cook another 5 minutes until it is bright green and barely tender as well. Stir in soy sauce and squeeze the lime juice in. Stir in frozen peas, which will help cool it down so it's ready to eat.
- Taste and add extra curry paste for stronger flavor, more soy sauce for saltiness, and more lime juice for tang.
- Serve over rice, and top with cilantro and crushed peanuts or cashews.
Notes
If you'd like to add tofu, press and cube extra firm tofu (super firm is even better!), and cook in a skillet with salt and pepper until golden brown. Add to the curry at the end.
Any curry paste will work, but some brands are MUCH spicier than others, so add a small amount in the beginning if you are unsure. I learned this the hard way, you can learn from me.
For a recipe using dry curry powder instead of paste, see my Instant Pot Vegetable Curry or my Low-Fat Vegetable Curry recipes.
